Anyone heard of a La San Marco 52 3 lever - Page 5

A haven dedicated to manual espresso machine aficionados.
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drgary
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#41: Post by drgary »

OldAndBigTr3E wrote:Thank you for all of the input. Im going to keep it and see if i can get more details about it and find parts. Got it to my house just need to get it on the work bench. I think i also may clean it after all, i would really like to see it shine. Thanks again everyone :D
I'm very glad to see this and look forward to seeing you bring it back to life.
Gary
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What I WOULD do for a good cup of coffee!

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pootoogoo
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#42: Post by pootoogoo »

I just found these two pictures from my collected files (check the machine on the left of the second picture :wink: ):




OldAndBigTr3E (original poster)
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#43: Post by OldAndBigTr3E (original poster) »

Wow those are good pictures, thanks for sharing them :D I was able to get it on the work bench. It is very heavy! Will clean in the next few days.
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OldAndBigTr3E (original poster)
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#44: Post by OldAndBigTr3E (original poster) »

I have started to clean it up, i will post pics when it is all clean. And if anyone was wondering this unit is 39 inches wide and 18 inches deep. I was looking at Enrico's 42 and was wondering how that group is supposed to opperate with the knobs(no levers)?
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Sansibar99
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#45: Post by Sansibar99 »

In the pre-levergroup-era coffee was brewed on this machines using steam pressure. Thus a coarser grind was necessary and the coffee was rather "burned" than brewed :wink:
Also there was no such thing as "crema" on these cups - that only started with spring assisted levergroups: higher extraction pressure, finer grind, lower extraction temperatures allowed the etheric oils to survive the group and from then on advertising as "crema caffe" started
:mrgreen:
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OldAndBigTr3E (original poster)
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#46: Post by OldAndBigTr3E (original poster) »

Alright so its when the lever system was introduced espresso went from just a quick way to brew to what we know today as espresso, rich and flavorfull. Is that correct?
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Seacoffee
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#47: Post by Seacoffee »

In a nut shell yes. The product became more consistent and controllable using mechanical pressure to push water through the puck rather than steam pressure. Initially that was lever and now mostly pump pressure.

OldAndBigTr3E (original poster)
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#48: Post by OldAndBigTr3E (original poster) »

Thank you for the info :). So does it looks like it was set up for gas opperation only? And what is this part with the insulators for? And I am still cleaning it, lots of curves and tight spots. I wish that the chrome would clean up better than it has.
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grog
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#49: Post by grog »

What are you using to clean the chrome? There was a recent thread about just that topic. I've had very good results with 0000 steel wool. Won't scratch chrome and removes oxidation while also polishing. Then you can go over it very gently with Brasso or similar.
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OldAndBigTr3E (original poster)
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#50: Post by OldAndBigTr3E (original poster) »

I am doing just that.
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